In The Kitchen

The REFB Kitchen Collective Program transforms donated ingredients into complex, nutritious, seasonal entrées for low-income seniors and families throughout Sonoma County. Under the leadership of our creative chef, Don Nolan, several groups of dedicated volunteers gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains, to create wholesome and delicious heat-and-serve meals for our low-income neighbors in need.

Kitchen Collective entrées help alleviate the challenges associated with preparing a healthy meal for those who have limited resources, disabilities, illness, lack of knowledge or understanding, or time or energy constraints due to overwhelming life circumstances.

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This month, Chef Don and his team of volunteer sous chefs are preparing vegetarian moussaka!









Vegetarian Moussaka
  • 1 eggplant, thinly sliced
  • 1 tbsp olive oil, or more as needed
  • 2 potatoes, coarsely chopped
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 1 14.5 ounce can whole peeled tomatoes, chopped
  • 1/2 14.5 ounce can lentils, drained with liquid reserved
  • 1 tsp dried oregano
  • 2 tbsp chopped fresh parsley
  • 1 pinch ground nutmeg
  • 1 cup crumbled feta cheese
  • 1 1/2 tbsp butter
  • 1 1/4 cups milk
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Heat oil in a large skillet over medium-high heat. Cook eggplant in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.

  4. Warm milk and butter to melting stage, keep warm. Cook potato in boiling water, approx. 20 mins. Remove with slotted spoon and drain in colander. Mash potatoes. Add milk mixture. Season to taste with salt nutmeg, and pepper. Set aside.

  5. Sauté onion and garlic in oil until lightly browned, 5 to 7 minutes. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

  6. Layer the eggplant, Feta cheese, tomato lentil mix and finish with mashed potatoes. Top with Parmesan, feta cheese mix.

  7. Cover and bake in preheated oven for 20 minutes.

  8. Remove cover and bake additional 10 minutes. 


Chef’s Recipe Box

Find archived recipes here!

Interested in volunteering in the Kitchen Collective?

Click here to sign up!

Need food?

Call Food Connections at the REFB to find a distribution site in your community: 707-523-7903,
Monday through Friday, 9:00 am to 5:30 pm.

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